In 1999, Mounir Saouma and his wife Rotem established Lucien le Moine, rapidly making it one of Burgundy's most acclaimed producers. Mounir's vast experience in wineries across Burgundy, other regions of France, and California, paired with Rotem's agricultural expertise and wine studies, has propelled the estate to the forefront of the wine world within just two decades.
Lucien le Moine excels in crafting exclusively Premier and Grand Cru wines, creating only 1-3 barrels per wine and capping their annual production to 30,000 bottles. The duo nurtures exceptional relationships with growers, a partnership that grants them the flexibility to selectively renew their grape choices annually, focusing solely on the highest quality grapes and Crus.
After meticulously tasting the jus-wine post-press, Mounir and Rotem purchase the wine and transfer it to their own barrels. Here, they leverage their extensive technical expertise to fine-tune the post-fermentation process. This tailored approach allows them to adapt to the nuances of each vintage, ensuring that every bottle reflects both the unique characteristics of its origin and the meticulous care of its makers.
The estate exclusively uses 100% fine oak from the Jupilles forest in northwest France for aging. Wines are aged entirely on their lees, with malolactic fermentation delayed to produce softer wines. Depending on the vintage, battonage is performed 3 to 4 times a month to enhance lees contact, contributing to the wine's balance and complexity. After malolactic fermentation, each barrel's maturity is monitored by tasting twice a month. Bottling occurs after a full moon, utilizing favorable atmospheric pressure, and is done by gravity, Cru by Cru, whenever a wine is ready. Both reds and whites are bottled directly from the barrel without blending, fining, or filtering, capturing the pure essence of Burgundy in every bottle.
The portfolio includes some of the most prestigious appellations in Burgundy, such as Richebourg, Romanee St Vivant, Montrachet, and Corton-Charlemagne. Each wine is produced in very limited quantities, often not exceeding a few hundred cases per vintage, making them highly sought after by collectors and connoisseurs worldwide.
The wines at Domaine Lucien Le Moine are never subjected to pumping, allowing the natural carbon dioxide produced during malolactic fermentation to remain entrapped within each bottle. Mounir and Rotem believe the natural presence of CO2 is a guardian of the wine’s purity and integrity. They passionately advise that every bottle be decanted before serving. This simple act of decanting not only liberates the wine from its carbon dioxide cloak but also allows it to unfurl its complex layers and true character, enhancing the tasting experience dramatically.
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